Vol. 12, Issue 7 (2023)

Author(s):
Kushmitha RG

Abstract:
Millet is an important cereal grain that is consumed by more than one-third of the world's population and stands in sixth position as a cultivated cereal crop in terms of world agricultural production. It is a highly nutritious food that comprises 60-70% carbohydrates, 12-20% dietary fiber, 6-19% protein, 2-4% minerals, 1.5-5% fat, and other beneficial phytochemicals such as phenolic acids and flavonoids. Millets are also a potential source of essential amino acids, making them a valuable addition to a healthy diet. Phenolic acids such as chlorogenic acid, ferulic acid, gallic acid, protocatechuic acid, and flavonoids such as kaempferol and quercetin are present in millet in significant amounts. These compounds are known for their anti-cancer, anti-diabetic, anti-inflammatory, antioxidant, and anti-oxidative properties, which make millet an ideal food for promoting health and wellbeing. Flaxseed, on the other hand, is considered a "superfood" due to its high concentration of essential nutrients such as lignans, omega-3 fatty acids, dietary fiber, vitamins, and minerals. It is an excellent source of plant-based protein and healthy fats, making it a popular choice among health-conscious individuals. Flaxseeds have three types of phenolic compounds, including phenolic acids, flavonoids, and lignan, which provide numerous health benefits. Additionally, finger millet and pearl millet have various industrial applications, making them valuable crops for economic development. However, antinutrients such as phytic acid, polyphenols, and tannins hinder the biofortification of millet, and strategies to reduce their levels need to be developed to increase the nutritional value of millet.